Description
Soft, fluffy sweet rolls filled with a bright lemon-sugar mixture and topped with a creamy lemon glaze for a fresh, zesty treat.
Ingredients
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (110°F)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- Filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tbsp fresh lemon zest
- Lemon Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1–2 tbsp heavy cream (optional for creamier glaze)
Instructions
- In a large bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
- Add sugar, softened butter, salt, eggs, and 2 cups of flour. Mix until combined.
- Add remaining flour gradually and knead until a soft, smooth dough forms (5–7 minutes).
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Roll dough into a 16×12-inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with sugar and lemon zest.
- Tightly roll the dough from the long side and cut into 12 rolls.
- Place rolls into a greased baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 20–25 minutes until lightly golden.
- Whisk powdered sugar, lemon juice, lemon zest, and cream until smooth.
- Drizzle glaze over warm rolls and serve.
Notes
- Use Meyer lemons for a sweeter, floral flavor.
- Add a teaspoon of lemon extract to the glaze for extra brightness.
- Rolls can be prepared the night before and baked in the morning.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American